Modifying Miss Roben’s Cookie Mixes for Soft Cookie Options

To any Miss Roben’s Versatile Cookie dry mix add:

1/4 cup butter or margarine

2 large eggs (or baking powder/Ener-G replacement)

1/2 cup water (+/- 2 Tbsp water as needed to achieve creamy consistency)

Combine all ingredients until a creamy cookie dough consistency is achieved. Bake at 325 °F preheated oven for 8-12 minutes until done.

To any Miss Roben’s Crunchy Sugar Cookie dry mix add:

1/4 cup butter or margarine

2 large eggs (or gelatin/flaxseed equivalent)

2 Tbsp water

Combine all ingredients until a creamy cookie dough consistency is achieved. Bake at 325 °F preheated oven 12-15 minutes until done.

To any Miss Roben’s Crunchy Chocolate Sugar Cookie dry mix add:

1/4 cup butter or margarine

2 large eggs (or baking powder/Ener-G replacement)

1 1/2 Tbsp water

Combine all ingredients until a creamy cookie dough consistency is achieved. Bake at 325°F preheated oven for 12-15 minutes until done.

To use oil instead of margarine/butter in crunchy sugar or chocolate sugar cookies:

Add to either dry mix:

2 large eggs (or gelatin/flaxseed equivalent)

3 Tbsp oil

Combine all ingredients until a creamy cookie dough consistency is achieved. Bake at 325°F preheated oven for 12-15 minutes until done.  Cookies will be soft and cake-like consistency when done.